Eggplant stuffed with goat cheese, sweet and sour onion and tomato salsa

55 min
0 People
55 min
INGREDIENTS for 0 people
  • 1 ¾ lb eggplant
  • ¾ lb Tropea onion
  • 1 lb tomatoes
  • ⅝ lb goat cheese
  • 1 cup white wine vinegar
  • 1 oz sugar
  • 1 small bunch chives
  • 6 basil leaves
  • ½ cup extra virgin olive oil
  • salt and pepper

Rinse the eggplant and slice them lengthwise. Sprinkle the slices generously with salt and let them drain.
After about 20 minutes, sauté them with a bit of oil in a nonstick pan over medium heat. When they’re done, lay them on paper towels to absorb the excess oil.
Mix the caprino with the chopped chives (keep aside a few stems) and season with salt and pepper to taste.
Wash the tomatoes and purée them with about 2 tbsp. (30 ml) of oil. Strain the purée with a fine mesh strainer and season with salt and pepper.
Slice the onions and heat them in a pan with the sugar and vinegar. When the liquid reaches a boil, turn off the heat and strain it.
Blend the basil leaves with 2 tbsp. (30 ml) of oil.
Place a tablespoon of cheese in the middle of each eggplant slice and roll it up.
Tie chive stems around it so it stays closed. Arrange them on serving plates with a spoonful of sweet and sour onions, a spoonful of tomato sauce and a drizzle of basil oil.

Main courses
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